Molecular Gastronomy Şakşuka

Ingredients

While the original Şakşuka features sautéed vegetables in a tomato-based sauce, our molecular gastronomy version takes it to the next level. We transform the vegetables into delicate spheres using the spherification technique, creating a burst of flavors with each bite. The presentation is elevated, and the textures are transformed, offering a unique and memorable dining experience. We alse have the original recipe for Şakşuka, so you can check it out.

• 200g (7 oz) eggplant 200g (7 oz) eggplant
• 200g (7 oz) zucchini 200g (7 oz) zucchini
• 200g (7 oz) bell peppers 200g (7 oz) bell peppers
• 200g (7 oz) tomatoes 200g (7 oz) tomatoes
• 50g (1.8 oz) onion 50g (1.8 oz) onion
• 2 cloves of garlic 2 cloves of garlic
• 50ml (1.7 fl oz) olive oil 50ml (1.7 fl oz) olive oil
• 10g (0.35 oz) sugar 10g (0.35 oz) sugar
• 10g (0.35 oz) salt 10g (0.35 oz) salt
• 5g (0.18 oz) black pepper 5g (0.18 oz) black pepper
• 5g (0.18 oz) cumin 5g (0.18 oz) cumin
• 5g (0.18 oz) paprika 5g (0.18 oz) paprika
• 5g (0.18 oz) coriander 5g (0.18 oz) coriander
• 5g (0.18 oz) parsley 5g (0.18 oz) parsley
• 5g (0.18 oz) mint 5g (0.18 oz) mint
• 5g (0.18 oz) lemon juice 5g (0.18 oz) lemon juice

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 10g, Saturated Fat: 1.5g
• Carbohydrates: 20g, Sugars: 10g
• Protein: 3g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Begin by preparing the vegetable spheres. Cut the eggplant, zucchini, bell peppers, and tomatoes into small cubes.
2. 2.
   Using the spherification technique, create spheres from the vegetable cubes. Follow the instructions provided with your spherification kit.
3. 3.
   Finely chop the onion and garlic cloves.
4. 4.
   In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until golden brown.
5. 5.
   Add the vegetable spheres to the pan and cook for a few minutes until they are slightly softened.
6. 6.
   In a separate bowl, mix together the sugar, salt, black pepper, cumin, paprika, coriander, parsley, mint, and lemon juice.
7. 7.
   Pour the spice mixture over the vegetables in the pan and stir well to coat evenly.
8. 8.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and let the Şakşuka cool slightly before serving.

Treat your ingredients with care...

• Eggplant — Before cutting the eggplant, sprinkle it with salt and let it sit for 15 minutes to remove any bitterness. Rinse and pat dry before proceeding with the recipe.

Tips & Tricks

• For a more intense flavor, marinate the vegetable spheres in the spice mixture overnight before cooking.
• Experiment with different vegetable combinations to create your own unique molecular gastronomy Şakşuka.
• Serve the dish on a bed of edible soil made from crushed black olives and toasted breadcrumbs for added texture and visual appeal.
• Garnish with microgreens or edible flowers to enhance the presentation.
• If you don't have a spherification kit, you can still enjoy this dish by simply sautéing the vegetables and following the remaining steps.

Serving advice

Serve the Molecular Gastronomy Şakşuka as an appetizer or a side dish. Plate the vegetable spheres artistically, allowing the vibrant colors to shine through. Drizzle with a touch of olive oil and sprinkle with fresh herbs for an extra burst of flavor.

Presentation advice

Create an eye-catching presentation by arranging the vegetable spheres in a circular pattern on a white plate. Add a drizzle of vibrant sauce made from reduced tomato juice and balsamic vinegar for an elegant touch. Finish with a sprinkle of microgreens for a pop of color.